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Einfaches Brathähnchen mit Fenchel und Zwiebeln
Elle

Easy Roast Chicken with Fennel and Onions

5 from 1 vote
Easy roast chicken recipe featuring tender fennel and onions, roasted to golden perfection, ready to impress with just a handful of ingredients.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Dish
Cuisine: Classic
Calories: 421

Ingredients
  

  • 1 whole free-range chicken (1,8 kg)
  • sea salt
  • 2 fennel bulbs, cut into wedges
  • 3 small yellow onions, cut into wedges
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper
  • Chopped fresh parsley leaves, to garnish
  • Lemon wedges

Instructions
 

  1. Pat chicken dry with paper towels and season generously with salt. Stand uncovered for 1 hour to allow salt to penetrate.
  2. Set a large cast-iron skillet or enameled cast-iron baking dish on the middle rack of the oven. Preheat oven to 425°/220°C (200°C fan-assisted) .
  3. Meanwhile, toss fennel and onion, 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, pat the chicken dry with paper towels to remove excess moisture and lightly coat with 1 tablespoon olive oil. If you have kitchen string, tie the legs together.
  5. Drizzle the remaining 1 tablespoon olive oil into hot skillet. Add the fennel and onions, and nestle the chicken into the center of the vegetables, breast-side up.
  6. Roast, rotating the pan from time to time to ensure even cooking, until skin is nicely browned and chicken cooked through (50-60 minutes).
    Check for doneness after 45 minutes. To check, pierce the meat of the leg joint with a knife. If juices run clear, the chicken is done. If you see a pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. Alternatively, insert an instant-read thermometer into the thickest part of the thigh or breast. When the temperature has reached 165°F / 74°C, the chicken is fully cooked.
  7. Tent the chicken with foil and lest rest in skillet for 10-15 minutes before carving. This will allow all the juices to distribute evenly through the meat.
  8. Transfer chicken to a cutting board and carve. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
  9. Voila! Simple, delicious, and ready to impress. Enjoy!

Nutrition

Calories: 421kcal

Notes

  • Storage Tips: Don't let any leftovers go to waste! Slice 'em up or cube 'em, then pop 'em in the fridge for up to 5 days. And if you're feeling extra prepared, carve that bird into individual pieces and freeze 'em for up to 3 months.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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